Extraction and Characteristics of Flavonoids from Lycium barbarum L Fruits

Lycium barbarum L fruits were extracted with 95% ethanol by using different methods. The optimal yield was obtained at 90 ℃ to extract 2 when solid-to-liquid ratio was 1:10. Extracts stability and activities to scavenge hydroxy radicals and superoxide radicals were examined. When flavonoids (rutin as reference substance) were 130 mg/L and 5.3 mg/L, 50% hydroxy radicals and superoxide radicals were scavenged.